Recipe Box, Spring Sheet Pan Zoodles & Pasta
When I’m in the “city” my son & I tag team dinners, consult on the menu and I try to do the shopping to help out
HHjr is a single Dad, and he takes care of our city house so HH & I can hang out at the beach as much as we want
HH is pretty happy staying on the coast all the time but I like to come back for part of every month to see family, friends and various other things
The other night HHjr said, “Hey Mom, just get some chicken breasts and something to go with them and we can get creative
He LOVES to cook, and we have a lot of fun challenging each other
He loves to pair chicken with pineapple, like in the giant Chicken & Pineapple Kebab above
I hit the produce section and grabbed a pineapple and then checked around to see what looked good
I couldn’t resist the fresh zucchini noodles, leeks and sugar snap peas
I decided to pair the vegetables with the Carrot Spirals and Lemon Ravioli I had in the freezer
The vegetables got tossed around on a foil lined sheet pan, drizzled with olive oil and seasoned with salt & pepper
After baking at 400 degrees for 20 minutes, I drizzled freshly squeezed lemon juice over the vegetables
Then topped the vegetables with the cooked ravioli, and added generous sprinkles of pine nuts and Parmesan cheese
Return pan to the oven for 3-5 minutes to melt cheese
This is a great family dish, even if you have picky eaters!
Big E is our resident bunny rabbit, he loves salad and vegetables, but is not a big fan of pasta
Super Boy is the opposite, all he wanted was pasta
Something for everybody and all on the same pan!
This was a great side dish paired with grilled chicken and pineapple
An easy, healthy, dinner with a rainbow of vegetables
Spring Sheet Pan Zoodles & Pasta
Equipment
- rimmed sheet pan
Ingredients
- 2 cups spiralized zucchini
- 2 cups spiralized carrots
- 1 leek washed and thinly sliced {bulb only}
- 2 cups sugar snap peas
- 1-2 cloves garlic minced
- 2 oz. grated Parmesan cheese
- 1/4 cup pine nuts
- 16-18 cheese ravioli {I used lemon ricotta}
- 1/2 lemon
- olive oil
- salt and pepper
Instructions
- Boil ravioli until just done, drain and return to dry hot pot and cover to keep warm while you prepare the vegetables.
- Line a sheet pan with foil. Place vegetables and garlic on foil, drizzle with olive oil and season with salt & pepper. Toss gently to distribute and spread out into an even layer.
- Cook in a 400 degree oven for 20 minutes. Remove from oven, drizzle juice from 1/2 lemon over the vegetables and top with warm ravioli. Sprinkle with pine nuts and Parmesan and return to oven for 5 minutes. Serve immediately.
Enjoy!
🥕 🥒 🧀 🥕 🥒 🧀
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch, Make it Pretty Monday
Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
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[…] Spring Vegetables with Parmesan Cream from the Proud Italian Cook and Sesame Zoodles from Cookies & Cups combined into a wonderful sheet pan dish, Spring Sheet Pan Zoodles & Pasta […]
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Sounds like a great dinner! I have to get into the habit of lining my pan with foil for easier clean-up:@)
definitely!!
Jenna, this looks so good. We would never turn down any pasta dish. How fun that you and HHJr love to cook together. Happy Thursday!
It’s fun, especially the nights he cooks for me!! Thanks Pam, it looks like it’s going to be another beautiful Spring day!
Gosh, that looks so good. We don’t have TJ’s anywhere near. I’ll need to look for that lemon ravioli and see if I can find another store’s brand, maybe. Saving the recipe anyway, thanks.
You can always use cheese or any other kind of ravioli and just add lemon zest, thanks Rita!
Wow, that looks yummy!! No TJs near us, but I can grate some carrots and I just got a mandolin which will make short work of zucchini strips.
Sure that would work great! Thanks Carole
That looks tasty and a really nice presentation!
Thanks Jeanie!
Looks great, how great to have a creative partner in the kitchen.
yes, it’s fun to have a foodie to gab with!
this looks so good! adding to my rotation!!
stephanie
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Thank you Birthday Girl!! 😘
I love zoodles!…I can’t even imagine the taste of chicken with pineapple – I will have to try that!!
It’s fabulous Patti, especially with your Fireball Pineapple!
Oh o want this now.
😂
No kidding, Jenna, my mouth started watering as I looked at this recipe! It is DEFINITELY on my dinner menu prospects! Thanks for sharing!
Rosie
ha ha, that’s great Rosie!! We all enjoyed it and soooo easy!
This looks so delicious Jenna. Just the two of us would make a meal off the sheet pan! I keep the lemon ravioli, so easy and tasty. Sounds like a good way to plan fun meals with the challenge. I’m sure HH is probably getting a little hungry for all those meals you whip up at the beach. Ahhh, the beach……….
Yes, definitely this could be a meal! I am crazy about TJ’s lemon ravioli, this is the first time I’ve had it. Don’t worry about HH, he’s always cooking too, and is probably enjoying the quiet and calm… Thanks Emily!
Wow Jenna, what lovely dishes. Now, I am hungry. I love spiralized veggies. Great combo with the pasta.The pineapple and chicken look so yummy. Happy Thursday.
Just the thought of Lemon Ricotta Ravioli makes my mouth water! Delicious, colorful and so easy too!
Your food always looks so good!